Sweet and Healthy Pumpkin Porridge (Danho-bakjuk)
How to Make Delicious Homemade Pumpkin Porridge
Let’s make a hearty and nutritious pumpkin porridge that can be a satisfying meal. Perfect for breakfast or a healthy snack!
Ingredients
- 1 medium-sized Kabocha squash
- 1 Tbsp sugar (adjust to taste)
- A pinch of salt
- 1 cup water (or 1/3 cup milk for a creamier texture)
Cooking Instructions
Step 1
Today, I’ll show you how to easily make a nutritious and delicious pumpkin porridge right at home. Its smooth texture and sweet flavor are truly delightful.
Step 2
First, wash the Kabocha squash thoroughly. If using an oven, bake mini Kabocha squash at 180°C (350°F) for about 10 minutes, and a medium-sized one for about 13 minutes. This softens the skin, making it easier to peel. It’s done when a fork easily pierces the flesh. Once baked, let it cool slightly before carefully peeling off the skin.
Step 3
Cut the peeled squash into manageable pieces and place them in a pot. Add 1 cup of water. (For a creamier consistency, you can substitute 1/3 cup of the water with milk.) Use a spoon or a potato masher to mash the pumpkin until it’s smooth. Since it’s already steamed and cooked, the skin separates easily, and it mashes beautifully.
Step 4
Now, add 1 tablespoon of sugar and a pinch of salt to the mashed pumpkin. Keep in mind that Kabocha squash is naturally sweet, so adjust the sugar according to your preference. Stir well until the sugar and salt are dissolved and the seasoning is balanced.
Step 5
Cook over medium-low heat, stirring constantly with a spatula to prevent sticking, for about 5 more minutes. This simmering process allows the flavors to meld together, creating a richer taste. Your delicious pumpkin porridge will be almost ready!
Step 6
Your nutrient-packed, warm pumpkin porridge is complete! The smooth, sweet taste will fill your mouth. It’s a perfect satisfying meal for breakfast and a wonderful healthy snack for when you need a little something. Enjoy!
